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October 03, 2017
Brining poultry add tremendous flavor and makes an often-dry dish into a succulent one. This recipe starts off with a base brine which you can adjust to whatever quantity you need. Stick this recipe in your back pocket for all future holidays.
Instructions:
Mix all together so that the salt and sugar dissolves. Add your turkey, and then a lot of ice then refrigerate. Here’s the important part – make sure it’s cold, very cold, just above freezing cold. That helps with the brining process and keeps your poultry safe from bacteria growth.
Brine 4 pounds of meat for 4 hours and a 15-pound turkey for 15 hours. The rule of thumb is about 1 hour per pound of meat.
